Duchess Potatoes

Ingredients

• kosher salt (2 teaspoons)
• Yukon Gold potatoes (2 pounds)
• egg yolks (2 )
• unsalted butter (0.25 cup)
• ground nutmeg (0.25 teaspoon)
• ground black pepper (0.25 teaspoon)
• egg (1 )
• heavy whipping cream (1 teaspoon)

Instructions

1. Fit a piping bag with a coupler and large open star tip.
2. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. Fill a 3-quart pot with 4 inches of water and 1 teaspoon of salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain and return potatoes to the pot.
4. Cook the potatoes over low heat until remaining water steams off, about 3 minutes. Cool for at least 15 minutes.
5. Place potatoes in a food processor; process until smooth. Let stand for 5 minutes. Add egg yolks, butter, remaining 1 teaspoon of salt, nutmeg, and black pepper. Pulse until just combined and spoon into the piping bag. Gather bag edges and twist together.
6. Pipe the potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion and finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
7. Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.
8. Bake in the preheated oven until golden brown, 35 to 40 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 165
• fat: 8 g
• sats: 4 g
• carbs: 21 g
• fibre: 2 g
• protein: 4 g
• salt: 0.539 g